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Spaghetti Meat Sauce

Hello, my name is Launie and I hate spaghetti.

Like really hate it. I am not exaggerating when I tell you that my husband (who, by the way, LOVES spaghetti!) only gets it maybe twice a year!

I have tried different things to try to grow to like it. I tried chicken spaghetti, I tried using different sauces. Nothing really works. I just resigned to letting him make it how he likes it and I would suffer through it for a night. *sigh*

Then comes the Whole 30! You can easily find a Whole 30 compliant spaghetti sauce, but I was already in make-it-myself mode, so figured I would try that and see how it went.

Listen, this stuff is gooood! I mean really good. I mean I-might-like-spaghetti-now good.

I may have had it for the lunch the next day…by itself…by the spoonful.

Here’s how I made it! (I made a double batch so I could have extra to freeze. if you don’t want to freeze some, then just halve the recipe.) (if you are making this Whole 30 compliant, as I did, make sure to check your labels and get compliant broth!)

Ingredients    Print this recipe!

2 lbs ground beef (as lean as you can afford)
1 sweet onion
1 large bell pepper (I used red)
2 -28oz cans crushed tomatoes
2 -6oz cans tomato paste
Beef broth
1 T Oregano
1/2 T Basil
1/2 T Parsley
1 tsp Thyme
1/2 tsp red pepper flake
3-4 T shredded carrots
Italian seasoning
S&P
Olive oil

Directions

Start with a large pot. Add a little clarified butter (or butter) and olive oil, and the chopped peppers and onions. You could add the meat in with the peppers if you wanted, or cook the meat first. But I wanted to be able to strain the fat from my meat without losing the juices from the onions, so this is how I did it. Cook the onions and peppers until they are translucent, then remove from pot with all the juices and oils and set aside.  

Using in the same pot, crank up the heat and add the meat. I wanted to get this a bit seared instead of just browned. Sprinkle with S&P and Italian seasoning. Cook over hight heat, stirring often, until it’s all browned. Drain off the fat.

Lower the heat to medium and add the onions and peppers back in. My “measurement” of the broth was just filling the tomato paste can twice. (Remember to halve that if you are halving the recipe.)

Add all the herbs, red pepper flake, and carrots and stir well.

Once the sauce has heated up and comes to a boil, lower the heat and simmer, covered, for at least 45 minutes. The longer you can let this go, the better it will be. You could put this in a crockpot and let it seep all day if you wanted.

We had ours with spaghetti squash, which was so delicious! But you could use noodles if you prefer. This would be a great meat sauce for lasagna, stuffed shells, and manicotti as well!

I’m pretty excited to have 2 bags of it in my freezer! (Freeze flat in a freezer zipper storage bag.) Try it out and let me know what you think! Enjoy! 🙂

2 thoughts on “Spaghetti Meat Sauce”

  1. I am with you on the not liking spaghetti wagon, but mainly because I don't like red sauces. This looks, and sounds, like a delicious recipe though so I may have to give it a shot.

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  2. I am with you on the not liking spaghetti wagon, but mainly because I don't like red sauces. This looks, and sounds, like a delicious recipe though so I may have to give it a shot.

    Like

    Reply

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